Tips and tricks on how to slow smoke competition quality BBQ ribs, chicken, butts, and brisket.

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Thanks Bill, I have used a commercial brand of Kansas City rub and been a tad disappointed but I’ll try again with this recipe. It’s not easy to find bulk quantities of rub ingredients here in UK and, when you do find them, they are very expensive..but I’ll persevere! Can I ask another question please? When you smoke a pork shoulder do you remove the tough skin completely before seasoning/rubbing or merely cut through it? I remove all of it but it isn’t usually clear in book recipes. I think the authors assume you are reasonably experienced in the basics and know about such simple things! Cheers, Brian